Serves: 4
Total Calories: 131

1/4 cup sesame oil
1 tablespoon seeded, coarsely chopped Anaheim chili
3 cloves garlic thickly sliced
1 pound soy tempeh, sliced into 1/2x3 inch long strips
1-2 tablespoon tamari sauce or to taste
1 cup chopped scallion or chives
1/4 teaspoon ground cayenne pepper (optional)

1. Heat a medium-sized skillet or wok over medium-high heat. Add the oil, Anaheim chili, and garlic, and fry for 1 minute, or until the garlic is fragrant. (Be careful not to burn the garlic or it will become bitter.)

2. Add the tempeh, and fry about 5 minutes on each side until golden brown. Toss in the tamari and half the scallions, and mix until well combined.

3. Transfer the strips to a serving bowl. Garnish with the remaining scallions, add a sprinkling of cayenne pepper (if desired), and serve.

For a Change . . .
• Try other flavored tempeh varieties.

TIP . . .
Fresh chili peppers, which range from mildly warm to fiery hot, make food even hotter when the seeds are also used.

Nutritional Facts:

Serves: 4
Total Calories: 131
Calories from Fat: 122

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Wild Mushroom Stew with Tomatoes and Capers
Hunting for Mushrooms in the Wild
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Spicy Tempeh Strips
Spicy Jamaican Beans
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Pasta with Fresh Garlic and Basil